ecause of syntax, dessert is an after thought. Like a middling comedian on a late night talk show, it often gets bumped off the dinner docket thanks to bloated starters and mains. In the New York City restaurant service industry, "do you have room for dessert?" is a common coda. Despite dessert intentions, diners often answer the query with a reluctant, "no, I'm stuffed." Time and again, dessert - regardless of its inherent allure (people like sweets) - gets eschewed for belt concerns. Luxee circumvents the problem by calling sweet indulgences up from the minors.

A self-styled New York City dessert café, Luxee's focus rests solely on dessert. Crafting art plates from dentist-bating ingredients, it's an epicurean anomaly. Like any haute boite worth its salt (or, in this case, sugar), the menu isn't fixed (i.e. stagnant). It rotates seasonally, incorporating fresh ingredients and even fresher ideas.

Currently, Luxee's card boasts edible temptresses like Savarin Chateau, which is made with ingredients you've never heard of (i.e. savarin citrus and coconut blanc manger) and some you have (i.e. lime sorbet and pineapple salad); Normandy Cheesecake; and the Chef's special, Caramel Apple (milk chocolate mousse, granny smith, basil apple sorbet, etc.).

Aside from the dessert mains (an oxymoron no more), Luxee also has an equally captivating - though less expensive - Takeout Menu (don't worry, you can eat in). It features small-bites, cakes, parfaits, and mousses.

Continuing in the turning-the-tables vein, Luxee has a non-alcoholic drink card, replete with cocktails and hot drinks, which should help your mouth ready for more beautiful, gossamer treats.